fish recipe

Jazz up your fish routine with this super-easy recipe for Blackened Tilapia with Avocado Salsa from Delish.com.

Blackened Tilapia

brown sugar

cumin

kosher salt

paprika

oregano

tsp. black pepper

garlic powder

(6-oz.) tilapia filets

olive oil

avocados, diced

tomatoes, diced

jalapeño, minced

cilantro

lime

Kosher salt

black pepper

How often are you cooking seafood at home?

I am the dad and the chef for my family. I'm always looking up new recipes to try and keep things interesting.  I have never taken the time to go back and write a review for all of the delicious things I have cooked. But,  oh man! This was one of the best tasting things I've ever cooked!! 10 out of 10! The salsa was good, but the fish was fantastic by itself!

I made this last night I bumped the sugar down to 2 teaspoons instead and I did a teaspoon of chili powder also other then that I kept the recipe the same. I also added lemon to the salsa so the avocado doesn’t turn brown if we didn’t finish it all. The fish was so good. I’m making more today.

Delicious! Followed the recipe. Loved the hint of sweetness. Great avocado  salsa. Had a bunch of the salsa leftover (fish was all gone!) so added a can of drained/rinsed chickpeas for a bonus salad tomorrow.

Used just a pinch of sugar and was fairly happy with the result. Too salty for our taste (perhaps because no sugar to balance) but I’ll def make this again with less salt. Added some white onion to the pico - delish!

Great!!! Made the whole dish without the brown sugar as others recommended and it was fabulous! Threw it on a bed of spinach.

I loved it. I made it for my family the day I saw it delicious

How many calories are in this without the salsa? Thanks

I love blackened tilapia, spice is my friend.  I made this minus the sugar and added chili powder.  Mmm mmm good

Take out the brown sugar completely. It was way too sweet and wasn’t a great flavor combo.

I should’ve read the comments on the sugar because it def ruined the entire fish for me. Way too sweet. Next time I’ll omit. Other than that, good recipe.

I didn't try the avocado part, but the tilapia was delicious. I didn't use brown sugar. I used a tad bit of honey, just a small drizzle on each piece of fish. It was delish!

Love love love this recipe! And very easy to make

I thought that all tilapia is farm raised.I don't buy or eat farm raised fish.

I loved this. It was nice to have a change of pace with the sweetness. I will definitely be making it again

So I made this recipe exactly as it is. My daughter loved it. My husband and I thought it was too sweet for fish. The recipe was good would be better on chicken.

https://streaming.hearstdigitalstudios.com/manual_upload/57ee7de0bbddbd6d99446d6d/mp4/Parmesan_Crusted_Tilapia_WIDE_FINAL_1475247595_4000_hd_v3.mp4

This Parmesan-Crusted Tilapia will make you feel like you went out to a fancy seafood restaurant.

Parmesan-Crusted Tilapia

Fish fillets poached in a spicy tomato sauce, an abundance of vegetables and chickpeas. This Moroccan Fish Tagine is the perfect topping for couscous and it is done in 30 minutes! Delicious and healthy doesn&#x27;t get any better!

Moroccan Fish Tagine

onion,

bell peppers (red, yellow, orange & green) sliced

tsp smoked paprika

tbsp cumin

tsp turmeric

coriander

tsp chilli pepper/cayenne (optional)

tomato,

garlic,

harissa

can of chickpeas (approximately 1 cup)

water

tsp bouillon powder

cilantro, washed, dried and roughly chopped

cod fillet (or any firm white fish.)

pepper

salt (only if needed)

Heat the tagine. Set the tagine on a...

Heat the tagine. Set the tagine on a low heat until warm; once the tagine is warm, increase the heat to a medium-high. If you're not using a tagine pot, skip the warm-up on low and heat your pot at medium-high.

Sauté onions & peppers. Coat the tagine with a...

Sauté onions & peppers. Coat the tagine with a generous amount of olive oil (about 2 tbsp or more). Add in the onions, sauté until translucence, then add the bell peppers. Cover the tagine and cook for 3 minutes.

Add spices, tomatoes, garlic & harissa. Once the...

Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spices and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the tagine and simmer for 3-4 minutes ⏤ if the tomatoes are really dry, add 2 tbsp of water from your water cup.

Toss in the chickpeas, bouillon powder, & water....

Toss in the chickpeas, bouillon powder, & water. Open the lid, add the chickpeas and bouillon powder and give everything a good stir. Pour the water over the mixture and cover the tagine for 10 minutes.

Time for cilantro & fish. Remove the lid...

Time for cilantro & fish. Remove the lid and taste the sauce; you may wish to adjust the salt at this point. I don't usually add any salt to the dish since the bouillon powder is pretty salty already, but it's a good time to check. Stir in the cilantro, then place the fish on top of the sauce. Cover the tagine, and simmer for 7 minutes.

Braise, Simmer & Cover. Now the fish has...

Braise, Simmer & Cover. Now the fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on top of the fish and move the chickpeas to the side so the fish can be submerged into the sauce. Cover and continue cooking for 4 minutes

Serve and enjoy.

​​​​​​​This&nbsp;Dump-and-Bake Italian Fish Recipe with Broccoli and Rice is an entire meal that cooks in one dish!

Dump-and-Bake Italian Fish Recipe with Broccoli and Rice

(10.5 ounce) can condensed cream of celery soup (NOT diluted)

Italian seasoning (divided)

white rice

broccoli

fish

Salt and pepper (to taste)

Parmesan cheese

Preheat oven to 375 degrees F. Spray a large baking dish (about 9 x 13 inches) with cooking spray.

In prepared dish or in a separate bowl, whisk together condensed soup, water, ¼ teaspoon of Italian seasoning, garlic powder, ½ teaspoon of salt, and ¼ teaspoon of pepper.

Stir in uncooked rice and frozen broccoli. Transfer to the prepared baking dish and cover tightly with foil.

Bake for 30 minutes.

While the rice is in the oven, pat the fish dry and rub with olive oil. Season with salt and pepper to taste, and sprinkle with remaining ½ teaspoon of Italian seasoning. Sprinkle Parmesan cheese on top.

After the rice has baked for 30 minutes, remove from the oven, stir, and place the fish fillets on top.

Cover with foil and return to the oven for 20-25 more minutes, or until fish flakes easily with a  fork and rice is tender.

For a crispy finish on the fish, during the final 3-5 minutes of baking time, I like to remove the foil and put the dish under the broiler.

Tuna stir fried in red curry paste and other Thai herbs. It&#039;s an incredibly flavourful dish that is super versatile. Toss it with rice, eat with congee, add to an omelette, or anywhere you can use tasty spicy tuna!

HOT THAI TUNA! Stir Fried Tuna in Red Curry

black peppercorns

½ inch turmeric root (sliced (see note*))

Tbsp red curry paste

shrimp paste (gapi)

tuna,

neutral oil

lemongrass (bottom half only, thinly sliced)

lime leaves (thick stems removed, thinly julienned)

Tbsp palm sugar (finely chopped)

Fish sauce (to taste)

cilantro garnish (optional)

Red and green chilies

Jasmine rice

Grind the black peppercorns in a mortar until fine. Add the turmeric and grind into a fine paste. Add red curry paste and shrimp paste and pound to mix.

Make the curry paste:

If your tuna was packed in water, add 3 Tbsp of oil to a wok. If the tuna was packed in oil, you can reduce the amount you add to 2 Tbsp. Add the curry paste, turmeric and black pepper in a wok and saute for 2 mins over medium heat until aromatic.

Add the palm sugar and stir until dissolved.

If it looks a little dry, you can add a small splash of water to loosen the paste so it will mix more easily with the tuna, then add the tuna and mix well until the curry paste is evenly distributed. Keep stirring until the tuna is dry and crumbly.

Add the lemongrass, lime leaves, and chilies if using them; toss just to mix and turn off the heat.

Taste and add fish sauce as needed. It's important to taste before adding fish sauce because some curry pastes are already quite salty to start.

Toss in cilantro if you wish, and serve.

Make the stir fry:

https://www.youtube.com/watch?v=dlROM9N5rak

Upgrade your kitchen with Misen’s amazing knives and cookware! Go to https://bit.ly/3mE7s3G and use code PAILINSKITCHEN to get 20% off your first order!

Hot Thai Tuna is a recipe that will surprise you...you didn't know tuna could taste like this! This recipe takes the humble canned tuna plus a few Thai ingredients, and you've got a unique dish that bursts with flavour and heat. Toss it with jasmine rice, serve it with congee, add to omelette, scrambled eggs, or whatever you want! 

00:00 Intro
00:57 How to make a shortcut southern Thai curry paste
02:50 How to julienne makrut lime leaves
05:50 How to make Hot Thai Tuna
09:45 Final tasting
11:08 I eat whole chilies!

WATCH MY VIDEOS AD-FREE + BONUS CONTENT! https://www.patreon.com/pailinskitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com/hot-thai-tuna

MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
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https://www.pinterest.com/hotthaikitchen

----------------

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. 

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. 

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

HOT THAI TUNA! - Red Curry Stir Fried Tuna Recipe

This cod fish recipe combines fresh fish fillets with a flavourful garlic butter sauce. Make this easy fish recipe for a quick one-pan dinner!

Garlic Butter Cod Fish Recipe

cod fish fillets

onion powder

Salt and black pepper

unsalted butter

garlic (minced)

lemon

green onions

In a large skillet heat olive oil over medium high heat. Pat cod fish dry with paper towel and season all over with garlic powder, onion powder, paprika and salt and pepper.

Place the cod fish in a large (10-inch) skillet and turn the heat to medium. Sear fish for 3-4 minutes. Flip your cod fish fillets over to cook the other side.

Add butter and when it melts, add garlic and lemon zest. Cook for about 1 minutes.

Gently remove fish from the pan and plate onto a serving dish. Garnish with green onions.

https://content.jwplatform.com/videos/8QbpWJtl.mp4

Garlic Butter Cod

“Chowder” just might be one of the best food words ever. If you’ve been lucky enough to have a bowl of a well-prepared version, you can conjure the chowder memory just by saying the word. My favorite is always creamy and studded with bacon. Sweet corn doesn’t hurt. This version calls for fresh salmon and bay scallops. I add some lump crab when I want to impress. Sharp, tangy, Louisiana-style red-pepper hot sauce adds kick.The creamy soup base is so good, you could skip the fish and turn it into vegetable chowder simply by doubling the corn and adding some roasted diced red and poblano peppers. For a speedy weeknight chowder, I use canned salmon in place of fresh fish. Better than anything sold at the soup bars at the local grocery stores.

Creamy Fish Chowder With Bacon, Corn and Spinach

(3 ounces) leek, split lengthwise, rinsed

bacon, diced (about 2 ounces)

white onion, diced

carrot, peeled, diced

serrano pepper, halved, seeded, minced

(32 ounces) seafood stock or chicken broth

corn kernels

heavy (whipping) cream

salt, freshly ground pepper

salmon fillet, skinned,

bay scallops,

chives

red-pepper sauce

Step 1: Remove most of the dark green section of the leek and save for other use. Dice the white and light green portion.

Step 2: Put leek, 2 slices diced bacon, 2 tablespoons olive oil, 2 diced potatoes, diced onion, diced carrot and minced serrano into a large saucepan. Cook, stirring occasionally, over medium-low heat until softened, about 10 minutes. Do not brown.

Step 3: Stir in 1 quart seafood stock and 1 cup water. Heat to a boil; reduce heat to low. Simmer, uncovered, stirring often, 20 minutes. (Base can be made several days in advance; refrigerate covered and reheat before continuing to step 4.)

Step 4: Stir in 1 cup corn and 1 cup cream. Simmer over low heat, 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in 12 ounces salmon and 1 pound bay scallops. Simmer, 2 minutes.

Step 5: Stir in small bunch spinach. Simmer until salmon almost flakes, about 2 more minutes. Taste and adjust salt and pepper.

Step 6: Garnish with fresh chives. Serve right away with warm bread or oyster crackers. Pass the hot sauce.

Sample Californian coastal cuisine with this spicy fish and crunchy slaw on a soft tortilla.

Baja fish tacos

milliliters (1/4 cup) fresh lime juice

caster sugar

white cabbage, cored, finely shredded

peeled,

radishes, ends trimmed, coarsely grated

coriander leaves

tsp Mexican Chilli Powder

white fish fillets,

(1/3 cup) reduced-fat sour cream

flour tortillas

avocado, halved, stone removed, peeled, mashed

For fast meals, think fish. Then toss with boiled potatoes, beans and lemon to create this zesty salad.

Chargrilled trout with lemon & potato salad

1kg Baby Coliban (Chat) potatoes (see note)

Olive oil spray

skinless ocean trout fillets

green round beans, thinly sliced diagonally

parsley leaves

lemons, rind finely grated, juiced

tbsp extra virgin olive oil

This high-protein fish dinner has lemon for zing, tomato for colour and vegies for wholesome goodness.

Fish with broad bean quinoa

white fish fillets

butter

(1 cup) quinoa

zucchini, trimmed, finely chopped

red onion, finely chopped

garlic clove, crushed

milliliters (1 1/2 cups) Massel chicken style liquid stock

(2 cups)

semi-dried tomatoes, coarsely chopped

tbsp toasted pine nuts

Poached trout is a fresh, light main which is taken up a delicious notch with the perfectly paired broad beans.

Olive oil-poached ocean trout with broad beans

x 150 grams skinless ocean trout fillets, pin-boned, at room temperature

1L (4 cups) Australian extra virgin olive oil

garlic cloves, slightly bruised with the flat side of a knife blade

thyme

1.5kg fresh broad beans, podded (to give about 300 grams)

Green salad leaves,

Dijon mustard

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

5348771529001-5981851972001

Fire up the barbecue, then head outdoors to cook this Asian salmon dish that makes weeknights special.

Top 24 fish recipe recipes from across the web

The most viewed fish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 24 fish recipe recipes from across the web

The most viewed fish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blackened Tilapia

Moroccan Fish Tagine

Dump-and-Bake Italian Fish Recipe w...

HOT THAI TUNA! Stir Fried Tuna in R...

Garlic Butter Cod Fish Recipe

Creamy Fish Chowder With Bacon, Cor...

Baja fish tacos

Chargrilled trout with lemon & pota...

Fish with broad bean quinoa

Olive oil-poached ocean trout with ...

Sesame salmon with pak choy & shiit...

Herb Garlic Baked Salmon

Easy Chili Lime Fish Tacos

Whole Sea Bream Al Forno

Almond crusted barramundi

Pan Seared Sablefish (Black Cod) wi...

HOT THAI TUNA! Stir Fried Tuna in R...

Easy Glazed Salmon

Peruvian Ceviche

Crispy Southern Fried Catfish

Fish Head Soup with Rice Noodles Re...

Pan Fried Yellowtail Snapper

Fried Red Snapper

Moroccan Fish Tagine

The most viewed fish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine